PaleoFLEX™ Fig Pinwheel Cookies
If you like Fig Newtons, you’ll love these prettier (and healthier!) pinwheel cookies with a sweet, jammy fig filling.
These fig pinwheels are naturally gluten-free, made with almond flour instead of regular flour. We also cut back on sugar by using just a touch of raw honey, and letting the pomegranate-soaked figs create a naturally sweet filling.
It may take a few hours to make these cookies, but you’ll only need a few ingredients and about 25 minutes of hands-on time. Trust us, it’s worth the small amount of extra effort!
Start by making the filling. Rehydrate dried black mission figs by soaking them in pure pomegranate juice for at least an hour. If you want to plan ahead, do this step the day before baking and let your figs soak overnight!
Once they’re reconstituted a bit, heat the figs (with the pomegranate juice) on the stovetop until soft, then blend in a food processer until thick and jammy.
Next, make the cookie dough: Combine the dry ingredients in one bowl and the wet in another. Add the wet to dry and beat until well combined. Pour in the melted coconut oil and mix until a dough forms. Freeze the dough for 20-30 minutes so it’s easy to roll out!
Once the dough is firm but still pliable, roll it out between two sheets of parchment paper. Spread the fig filling over the top, then roll into a long tube. Chill the dough in the refrigerator for 1-2 hours, or overnight if you wish. Don’t skip this step—it’ll help with even slicing.
Use a sharp knife to slice the cookies into ½-inch thick pinwheels. Bake until light golden brown, and enjoy!
Tip: For a more festive cookie flavor, add a bit of orange zest, nutmeg, and/or cardamom to the dry ingredients before mixing up the dough.
- Recipe by: Jess Case
- Serves: 20
- Meal: Treats
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
1 cups dried black mission figs
1/2 cups pure pomegranate juice
3 cups almond flour
1 tsp baking soda
1 tsp cinnamon
1/2 cups raw honey
1 tsp pure vanilla extract
1/2 cups coconut oil (melted)
Add the figs to a small saucepan with the pomegranate juice. Let it sit off the heat for one hour.
Place the saucepan over medium-low heat and cook for about 8 minutes, until the figs are soft. Add to a food processor and blend until it reaches a jam-like texture. Set aside.
In a medium-sized bowl, combine the almond flour, baking soda, and cinnamon. In a small bowl, beat the eggs, honey, and vanilla until smooth. Add the wet ingredients into the dry and beat until well combined.
Pour the melted coconut into the batter and mix until incorporated. Shape the dough loosely into a ball and cover with plastic wrap. Freeze for 20-30 minutes so it’s easy to roll out.
Preheat the oven to 375°F. Roll out the cookie dough between two sheets of parchment paper into a rectangular shape, until it’s about ¼-inch thick.
Spread the fig filling evenly over the cookie dough. Starting with the long side, roll the dough up into a long tube. Chill the dough in the refrigerator for 1-2 hours.
Slice the dough into ½-inch thick pinwheels. Place the cookies on a parchment-lined cookie sheet and bake for 15 minutes, or until golden brown. Enjoy!